- Basic - Bags of food stored on floor in kitchen. Bags of flour.Dry storage. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Food stored in dry storage area not covered.
- Basic - Gaskets with slimy/mold-like build-up. Dun Hill cooler at cook line.
- Basic - Ice buildup in reach-in freezer compartment. The one located next to shelf near hand sink ... Bagel storage.
- Basic - Interior of microwave soiled with encrusted food debris. The one on the shelf in the back prep area.
- Basic - Wall soiled with accumulated black debris in dishwashing area by three compartment sink.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Back prep table. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Shelf above at three compartment sink.
- Intermediate - Accumulation of food debris on food-contact surface. Back prep table. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer # 1 soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf above three compartment sink.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of flour.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Ware wash area.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Raw ground beef stored above unwashed produce. Reach in cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table in back.
- High Priority - Toxic substance/chemical stored by or with food on dry storage shelf.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Equipment hose line draining into hand wash sink by three compartment sink. **Repeat Violation**
- Intermediate - Interior of reach-in freezer # 1 and # 2 soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Dry storage shelf.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of flour.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with clean equipment and utensils. Apron.
- Basic - Food stored in dry storage area not covered. Container of flour under the prep table.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in deli cooler.
- Intermediate - Equipment hose line attached to faucet at hand wash sink in ware wash area.
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Kitchen near 3 compartment sink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Box of potatoes.
- Basic - Ice buildup in reach-in freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Equipment stored outside.
- Basic - No handwashing sign provided at a hand sink used by food employees by 3 compartment sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area behind 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food. Dry storage area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Preparation table.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham.
- Intermediate - Handwash sink used for purposes other than hand washing. Dish hose was connected to faucet.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in coolers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Dry storage shelf.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair by the 3 compartment sink.
- Basic - Food stored in dry storage area not covered.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food ( raw beef ) thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Back prep table.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Spray bottles containing toxic substance not labeled.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 48°F, reach in cooler.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. Bread racks.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg and butter 48?F, reach in cooler at cook line
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats, ham and roast beef in the reach in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. CROSLEY unit, JENN-AIR unit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter.
- Intermediate - Soil residue in food storage containers.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food being cooled by nonapproved method. Hash browns and home fries were cooling at room temperature. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pancake mix 45?F cook line cooler.
- Critical - Observed soiled reach-in cooler gaskets. Cook line cooler.
- Critical - Observed unlabeled spray bottle with purple substance.
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11/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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